Review on Cooksmark 10-Inch Copper Nonstick Frying Pan With Stainless Steel Handle - Induction Compatible Saute Pan For Cooking, Dishwasher And Oven Safe by Sharon Weston

This is a very attractive griddle pan and appears to be very well-made.I bought this griddle for use on a freestanding induction cooktop that I received for Christmas 2020. The cooktop is an 1800w SUNAVO with a coil marking on the glass measuring 7.75". The ferrous induction disk on the bottom of the griddle is 8.125". I mention these details just in case they have some bearing. This griddle may perform differently with another induction cooktop.Having read in one of the Reviews here that the griddle would have issues properly cooking 4 pancakes, one in each corner, I made that my first test.With my regular aluminum griddle (on my coil-top electric range) I use some drops of water in the griddle center to tell me when the heat is correct. When they boil-off I pour on the pancake batter. When it became apparent to me that the batter farthest from the center was not cooking I got busy with my 2 pancake flippers and salvaged the pancakes. For this test I had my induction cooktop set at 200°.I used an IR Thermometer to run some tests at different temperature settings and found that the corners heat constantly lags far behind (80°-90°) that of the center. Even when I tried a slower, cooler, longer-duration heat-up of the griddle, the temperature delta would assure very uneven cooking. I imagine that this could be offset, somewhat, by flipping the pancakes in towards the center (once the outer sections firmed-up) so that the undercooked outer halves, for the 2nd half of the period, would reside on the hottest area.I also did some testing with my regular aluminum griddle on top of a ferrous heating disk placed on the induction cooktop. The temperature delta was much smaller, reminiscent of my experiences cooking pancakes on the AL griddle on my electric range.The results suggest to me that the heat transfer from the heated induction disk to the outer part of the griddle is less efficient than that of a regular AL griddle pan on a coil-top electric range.Perhaps if, rather than imbedding the ferrous plate within the thickness of the griddle, they simply attached it to the bottom, leaving the aluminum griddle uniformly thick, the heat would transfer more evenly. The griddle would LOOK less elegant with a slab of steel attached to the bottom but it would probably be a better cooker.That said, I also imagine that this may just be the nature of the beast. <shrug & smile>My solution to this Pancake Dilemma? I now make a single BIG pancake in the center of the griddle pan.